Extremely versatile base, suitable for both hot and cold processing with either water or milk. It is ideal for preparing both fruit gelato and milk-based gelato. It delivers a very creamy texture, while its clean, neutral flavour enhances the taste of the flavouring paste added to the mix.

Martini Gelato Stupenda Base: dosage base for artisan gelato with outstanding stability and creaminess.

Fabbri NEVEPANN 100 CF is a low-dosage base (100 g per litre of milk) suitable for both hot and cold processing. Rich in protein, milk fat and vegetable fat. It has an intense butter and cream flavour.

Leagel Base Panna 100 a Freddo: evolution of Panna 100 with specific emulsifiers for cold processing: ideal for cream gelato, stracciatella and ripples.

Leagel Evolution 100 a Freddo: high-performance base that needs no pasteurising, for significant energy savings. Overrun up to 35%.

Base for the production of vegan ice cream with no animal derivatives, and no palm oil.

Martini Gelato Biancolatte 100 F.C.: base for artisan gelato, hot or cold process, cream taste. Gluten-free.

Martini Gelato Biancolatte 100: milk-rich base with refined vegetable fats for silky, stable artisan gelato.

Elenka Preziosa 100 Base: white base for hot and cold process, for a creamy, stable gelato.

Elenka Base 100 F: white base for cold process, for a creamy gelato that stays workable for a long time.

Rubicone Fior Di Latte 100 C/F: milk base for artisan gelato, creamy and structured Gelato.

Rubicone Base 150 Complet: milk base for artisan gelato, both hot and cold process.

Rubicone Base 100 Dairycream: milk base for artisan gelato, cream-flavoured, with cream powder and quality proteins, no vegetable fats.

Leagel Base Lea Pan 100 a Freddo: full-dosage Lea Pan milk base for cold processing, with milk and cream flavour.

Leagel Base Stickaway: base designed for gelato on a stick, worked cold in a planetary mixer with milk and cream, to coat with Stickaway coatings.

Leagel Base Panna Love: milk base with milk fat and intense cream flavour, hot or cold, for stracciatella and ripples.

Leagel Base Superior 100: milk base for creamy, full-bodied gelato, hot or cold process, with natural cream, milk and delicate vanilla flavourings.